We’ve been using a new chocolate chip cookie recipe for several months, but it’s now the holidays and I was able to introduce it to my family. In short, it’s been a big hit. Here’s a direct link to the recipe, with none of the blogging excitement.
A key difference in preparation is that this recipe calls for browned butter. I’d never gone through the process before, but it does provide more depth to the flavor. Comparing it to our previous-favorite Toll House recipe, a few other changes are more sugar and less flour. And, specifically with the sugar, this new recipe focuses heavily on brown sugar, whereas the Toll House recipe uses equal amounts of both.
I’m not big into baking, but chocolate chip cookies have been a holiday staple my entire life, and it’s worth the bit of extra time to make something even better.